Thank you for accepting me. i would like to say hi from Denver Colorado. i made Pita bread following Floyd's recipe and it turned out great. Thank you
Welcome to the site.
FYI, I keep this site is as open as it can be. This week there has been a spammer who keeps signing up for accounts as quickly as I can ban him. So temporarily I'm screening new accounts and deleting ones that appear to be from him (they've been pretty obvious), but I'm hoping in a couple of days he'll go find someone else to pick on. I don't want to make this place an exclusive club, but sometimes you need a little policing to keep the riff-raff out. I'm definitely not screening people based on their baking experience or anything like that: new bakers, veterans, and professionals are all welcome here. So, again, welcome.
I'm sure you will enjoy this website as much as I do. Floydm works hard to keep us all inspired and creative. Happy baking! it's frustrating to have a 'spammer' in the works.
There is lots of info re technique and recipes here.
I hope it works out for you as well as it has for me.
regards from Tabasco Mexico
pita sounds good
I live in Colorado Springs. I'm totally new at this. The only bread I think I've ever made was in a bread machine. Lately, I've been on a 'natural' kick, doing things from scratch. Probably a bad idea with bread since it's not really on my eating plan to lose weight. We'll have to compare notes on high-altitude baking.
You can include high fibre bread in your eating plan. Go for the recipes that encourage a lower Glycemic Index, and keep an eye out on the amount you eat per day and what you spread it with! Please don't forsake such an important skill as bread making. (I'm biased)!!
That's my thought, too. But, ooooh, butter on warm bread is soooo good. ;-D
Floyd, you are the best and so willing to share your experiences and knowledge. i have failed so many a times in making a good loaf of bread and after going through Floyd's lessons have virtually think that i can do it. i will certainly try my best and hope to turn out a decent loaf
Thank you again. Floyd can i call you 'sifu' in chinese meaning 'master'
Thank you for the compliment. I'm honored, though I must say I'm far from a master. I'm enjoying the journey though, and enjoy sharing what I've learned so far.
That reminds me, I got an email the other day from guy who says he is in China who has translated many of the lessons here. Check them out: The Fresh Loaf in Chinese.
I used the Google Translator to translate them back into English. Sure enough, those are the lessons from this site!
Steph, i certainly need alot of advise on high altitute baking. would be glad if we could correspond. my email address is firstname.lastname@example.org
I would love to. I just sent you an email.